Entertaining Italian

Pumpkin and goat's cheese bruschetta with sage burnt butter

Name: Pumpkin and goat's cheese bruschetta with sage burnt butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: /italian
Ingredients: 1/2 butternut pumpkin (500g), peeled, cut into 1.5cm pieces; 2 tablespoons olive oil; 1/2 teaspoon dried chilli flakes; 6 slices sourdough bread; 1 garlic clove, halved; 150g soft goat's cheese; 3/4 cup (250g) caramelised onion jam; 50g unsalted butter; 12 sage leaves

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Pumpkin and goat's cheese bruschetta with sage burnt butter

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Re-invent traditional bruschetta and serve up this tasty pumpkin, caramelised onion and goat's cheese starter drizzled with sage butter.

1/2 butternut pumpkin (500g), peeled, cut into 1.5cm pieces
2 tablespoons olive oil
1/2 teaspoon dried chilli flakes
6 slices sourdough bread
1 garlic clove, halved
150g soft goat's cheese
3/4 cup (250g) caramelised onion jam
50g unsalted butter
12 sage leaves

Method

1.

Preheat the oven to 180C. Place the pumpkin on a baking paper-lined baking tray and drizzle with 1 tbs oil, season and sprinkle with chilli flakes. Roast for 20 minutes or until golden and tender.
2.

Heat a chargrill pan over high heat. Toast bread slices for 1-2 minutes each side until lightly charred. While still warm, rub both sides with garlic halves. Place toast on a baking tray. Spread each slice with goat’s cheese, top with caramelised onion and scatter with pumpkin pieces. Bake for 2 minutes or until warmed through.
3.

Meanwhile, melt butter and remaining 1 tablespoons oil in a small frypan over medium heat. Add sage leaves and cook for 1 minute or until butter is browned and sage is crisp.
4.

Drizzle bruschetta with sage burnt butter, and serve immediately.